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2 medium onions, minced
Note: To make recipe dairy, omit the schmaltz and use butter.
Preheat oven to 350°F.
In small saucepan, cook onions in the fat over medium heat for approximately 5-10 minutes.
Grate the potatoes into a bowl. Add the onions with the fat, and eggs.
Sift dry ingredients together and add to the potato batter, mix thoroughly.
Pour into a well-greased 1-1/2 quart casserole, 2-1/2" deep and bake uncovered for 1-1/2 hours.
Poster's Note:
Posted by Joan Schick
Nutritional Info Per Serving: 248 Calories (kcal); 10g Total Fat; (37% calories from fat); 6g Protein; 33g Carbohydrate; 70mg Cholesterol; 601mg Sodium
1/4 cup chicken fat
6 raw, peeled potatoes
2 slightly beaten eggs
1/2 cup all-purpose flour
1/2 teaspoon KLP baking powder
1-1/2 teaspoons salt or to taste
1/2 teaspoon black pepper
For Passover, substitute equal amounts of matzo meal and potato starch for flour and baking powder. If Passover baking powder is available, you can use it.